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Method

1. Warm half the oil in a large saucepan over a medium heat. Add the onion, cover and cook for 5 minutes until soft.

2. Stir in about one third of the garlic and all the curry paste, cooking for 1 minute until fragrant. Add the lentils and 1 litre of hot water. Simmer for 12 minutes until the lentils are just tender. Add the greens and leave for 1-2 minutes to wilt, then season to taste.

3. Meanwhile, heat the remaining oil in a non-stick frying pan over a high heat. Fry the paneer for 2 minutes, turning often. Scatter over the curry leaves and remaining garlic, and cook for 1 minute more until golden. Scatter over the dhal before serving. Delicious served with spoonfuls of fat free natural yogurt.